Remove fish from marinade, letting excess drip off. Season with salt and pepper and grill until flesh is opaque throughout, 12 minutes, flipping once. With a fork, break fish into large pieces and serve with tortillas and corn relish.

Cook's Notes

In a heavy skillet, toast tortillas over medium until browned in spots. Or, wrap a stack of them in parchment-lined foil and warm in a 400-degree oven for 5 minutes.

Reviews(1)

115 Ratings

5 star values:
40

4 star values:
30

3 star values:
23

2 star values:
17

1 star values:
5

Anonymous

Rating: Unrated

07/24/2011

I wish you would list carbs, protein, sugar, etc. Would help those of us on special diets.